•• Flatten meat, flour, fry quickly, cover with sauce
- Cut meat thinly, then pound pork, chicken, or veal flat
Use oil or water in a bag to prevent meat from tearing
Pat meat dry after flattening - Bowl 1: 2 egg yolks, 3/4 C half-and-half and 1/4 C soy
Let meat marinate for at least 30 minutes - Bowl 2: egg whites, 1/2 C water, 1/2 C flour and 1 TBL cornstarch
- Bowl 3: Nutmeg, salt and Grandpa's Thunder Powder or Arghhh Powder in fine breadcrumbs
- Meanwhile, cut red cabbage with diced honey crisp apple over top and add 1 cup apple cider
- Season with salt and pepper, bay leaf, corriander seed, yellow mustard, caraway, juniper berries
- Sprinkle 1/4 cup brown sugar over top
- Bring to boil, then reduce heat and simmer covered one hour on very low heat
- Back to the meat… After marinating in Bowl 2, dredge pounded cutlets in bowls 2 and 3
- Fry in shallow pool of oil in cast iron skillet
- Keep hot in oven ON A RACK
- Pan Sauce: In the cutlet skillet, add 1 C cold chicken broth mix in 2 T from Bowl 2 and bring to a boil. As soon as it starts to boil, add 1/4 C sour cream. Stir until thickened. Add the cutlets back into the pan and toss just to coat.
- Put onto plate or a bed of spaetzle.
- Serve with a slice of lemon
See recipe for Spaetzle
